Ingredient:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) chili beans in chili sauce, undrained
1 can (10 oz) diced tomatoes with green chilies, undrained
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium yellow onion, chopped
1/4 cup tomato paste
4 tsp minced garlic
3 tsp chili powder
3 1/2 cups shredded cheddar cheese
Method:
In a 4-6 quart slow cooker, add black beans, pinto beans, chili beans and chili sauce, diced tomatoes with green chilies, chopped green bell pepper, chopped yellow bell pepper, chopped onion, tomato paste, garlic and chili powder. Stir to combine.
Cover and cook on HIGH for 4 hours.
When chili is done, stir in shredded cheese until melted. Serve immediately with tortilla chips.
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) chili beans in chili sauce, undrained
1 can (10 oz) diced tomatoes with green chilies, undrained
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium yellow onion, chopped
1/4 cup tomato paste
4 tsp minced garlic
3 tsp chili powder
3 1/2 cups shredded cheddar cheese
Method:
In a 4-6 quart slow cooker, add black beans, pinto beans, chili beans and chili sauce, diced tomatoes with green chilies, chopped green bell pepper, chopped yellow bell pepper, chopped onion, tomato paste, garlic and chili powder. Stir to combine.
Cover and cook on HIGH for 4 hours.
When chili is done, stir in shredded cheese until melted. Serve immediately with tortilla chips.
